Amarone Classico acinatico
 

 

Vintage 2007 Amarone Classico Acinatico

Amarone Classico acinatico
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Amarone della Valpolicella is the unquestioned king of the wines of Verona. It is obtained via the ancient production of Recioto which then became dry and bitter purely by chance; as a resultsince the beginning of the 20th century it has been called "Amarone", from the adjective "amaro" meaning "bitter". The unique and unmistakable feature of this wine is its’ production by original grapes of Valpolicella: Corvina, Corvinone, Rondinella and Molinara, which are considered a great treasure of this area. Another unique characteristic of this wine is the process of vinification: grapes are dried till February - March; it is a fine example of dry red wine refined in wooden barrels. Amarone is a wine of great importance, since it is the product of a rare micro-climate, exclusive vines and special wine making techniques.
 
 
 
Bottle size:
 
750 ml – 1500 ml
   
Type:
 
red dry
   
Vines:
 
Corvina Veronese 75% Rondinella 20% Molinara 5%
   
Vineyard characteristics and location:
 
situated in the heart of classic Valpolicella in the hilly region of Negrar, from 200 to 300 m. above sea level, South-east facing. Soil: varied on alluvium.
   
Viticulture:
 
Double pergola; average age of productive vines: 25 years. Plant density: 2900 vines per hectare. Buds to fruiting cane: 17. Grass fields.Yield: 50hl/ha
   
Vintage 2007
 
The 2007 harvest was the earliest of the last 70 years. The growing year started extremely early with a very hot month of April, and was followed by regular rains, highlighting strong sunlight in the months of June and July guaranteeing thereby healthy grapes. The notable difference in temperature between day and night (over 15 degrees) brought about a gradual increase in sugars and an exceptional accumulation of aromatic substances and polyphenolics, right up to the harvest.
   
Harvest:
 
The harvest began during the second week of september in the vineyards of Negrar and during the first week of october at Mazzurega
   
Drying:
 
Iin the loft for 120 days
   
Vinification:
 
First week of January crushing of the grapes without de-stalking; fermentation temperature 12°-23°. Maceration time: 35 days (of which 15 of cold maceration). Hand pressing: twice a day, Transfer into barrels: end of May. Complete malolactic fermentation. Refined in new French oak barriques, Allier and Never, for 24 months. Refined in bottles for 8 months. Stabilization: Natural, only with decanting,without filtering
   
   
Analytical Data:
 
Alcohol degree: 16.50% - residual sugars 6.3 gr/l - total acidity 5.90 gr /l -net dry extract 35.3 gr/l - Ph 3.60
   
Consuming:
 
Properly preserved at a constant temperature of 14°-15°C, laid down, in the dark, this wine will keep its characteristics for 15-20 years
   
Wine characteristics:
 
dense and deep garnet red aethereal, rich and concentrated bouquet with vanilla scent that recalls dried fruit
persistent, soft, creamy flavour with scent of nuts
   
Serving method:
 
It should be served at 18°-19°C in very large glasses, "ballon" (the bottle should be uncorked at least 2 hours before drinking)
   
Gastronomy:
 
This wine is traditionally served with game, grilled meat, stews and mature cheeses. It is also served between meals, as an accompaniment to good conversation
 
 
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